Lamb chops provencale

Name: Lamb chops provencale
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Cutting beans; 7-10 Tbsp salt, coarse pepper; 500 g Potatoes; 2 TABLESPOONS Oil (e.g. olive oil); 1 Vegetable Onion; 4-5 Garlic cloves; 4 medium-sized tomatoes; 1-2 stem(s) Rosemary,; 7-10 Tbsp Sage and thyme; 8 (approx. 600 g) Steak chops or 4 butterfly chops of lamb

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Cutting beans
7-10 Tbsp salt, coarse pepper
500 g Potatoes
2 TABLESPOONS Oil (e.g. olive oil)
1 Vegetable Onion
4-5 Garlic cloves
4 medium-sized tomatoes
1-2 stem(s) Rosemary,
7-10 Tbsp Sage and thyme
8 (approx. 600 g) Steak chops or 4 butterfly chops of lamb

Directions

1
Clean, wash and cut the beans into pieces. Steam in little boiling salted water for about 15 minutes. Peel, wash and chop the potatoes. Fry in hot oil, turning frequently, for about 10 minutes. Season with salt and pepper
2
Peel and chop the onion. Peel garlic and cut into thin slices. Wash, clean and slice the tomatoes. Wash herbs and shake dry. Pluck off leaves or needles and chop. Drain the beans
3
Add onion, garlic, beans, tomatoes and herbs to the potatoes and braise everything for 8-10 minutes. Season to taste afterwards
4
Wash the chops and pat them dry. Cut the fat edge more often. Grill on the hot grill for 2-3 minutes on each side. Season and arrange with the vegetables